Summer Series: In The Kitchen with LMDES // Berry Peach Cheesecake Popsicles

To kick off our In The Kitchen with LMDES Summer Series, Christine (NY native living in Madrid) shares with us the perfect summer treat to make when the days get hot and you need a fun way to cool off! 

Summers growing up in the Bronx, NY were synonymous with one thing for me: the ice cream truck. Between Mister Frosty and the Good Humor trucks, I was guaranteed to hear the familiar lilt of their songs floating ever closer to my house several times a day. Like one of Pavlov's dogs, my whole demeanor would shift upon hearing the faintest strain of this most enchanting music, causing me to run as quickly as my little legs could carry me to whichever parent was closest and whine  “Can I have a dollar pleeeeease?” until they relented. The satisfaction of catching the truck just as it turned onto my street was euphoric; the heartbreak of missing it, unending. Even now at 27 years old, if I’m home in the summer I have to fight the compulsion to run down the street after them like a dog chasing a car, a battle I often lose.

Sadly, ice cream trucks are not ubiquitous in my current city of residence, Madrid, Spain; apartment living would make chasing them down tricky at best anyway. Spain DOES have an abundance of fresh, incredibly affordable seasonal fruits though, which have allowed me to develop a useful coping mechanism for the ice cream truck shortage: making my own popsicles.

Here’s a recipe that’ll have you saying “What ice cream truck?” in no time:


Want To Up Your Kitchen Game? Download The LMDES Cookbook Here! 


1 Cup Diced Peach

½ Cup Sliced Strawberries

½ Cup Raspberries

1 Tbsp. Balsamic Vinegar

2 Tbsp. White Sugar

½ Cup Natural Greek Yogurt

1 Cup Cream Cheese (softened)

½ Tsp. Vanilla Extract




Cook diced peach, sliced strawberries, raspberries, balsamic vinegar and sugar to a medium-sized saucepan over medium heat for about 10 minutes, until the fruit begins to break down and release their juice.

Using a hand blender or food processor, blend the fruit mixture together until well combined, leaving some chunks of fruit intact.

Adult Bonus! Add a shot (1 oz.) of your favorite liquor to the cooled fruit mixture to give your popsicle a little kick. Be aware, too much alcohol will prevent the popsicles from freezing correctly and they will melt faster.

  Set fruit mixture aside in a bowl to cool, about 30 minutes.

    Combine cream cheese, greek yogurt and vanilla extract using a food processor or hand blender until smooth.

   Fill your popsicle molds, alternating spoonfuls of the fruit and cheesecake mixtures leaving a bit of space at the top for the popsicle stick and expansion while freezing.


  Add your popsicle sticks and put your molds in the freezer for at least 4-6 hours.

     When you’re ready to eat, run the mold under hot water if you’re having a hard time getting the popsicles out.

      ¡Que aproveche!


Want To Up Your Kitchen Game? Download The LMDES Cookbook Here! 


Christine is 26 year old native New Yorker who has lived in Madrid, Spain since 2011 and has no desire to leave. She is a teacher, student and lover of a good Ribera de Duero.